Ingredients

Cookware

Quick Directions

Set aside a small bowl of water and grab one wonton. Place a spoonful of anko in the middle of the wonton. Dip your finger into the water and wet the edges of the wonton.

Bring the four corners of the wonton skin together to make an envelope. Press the dampened edges of the wonton together, sealing the seams. Repeat with the remaining wonton skins.

Place a small pot with just enough oil to cover the wontons over medium heat and bring the oil to 350 degrees. Once hot, place a few wontons in at at time. Fry for about 5 minutes until golden.

Once browned, remove from the pot with a slotted spoon and place on paper towels to drain excess oil.

Serve as is or dusted with powdered sugar.

The Story

A easy dessert with only a few ingredients, anko filled wontons dusted with sugar are a fun, crunchy treat to enjoy. A great way to use up some wonton skins, plus frying makes everything better.

Sorry for the lack of recipes lately, I have not forgotten you all! What with finishing my masters and transitioning to a new job, I have barely had any time to spare! It’s been hard resisting the urge to get take out every night, but while I may barely have time to cook, it’s harder to squeeze in time to post. So while I may not be as active as I was, I’m still here, planning recipes and tending to the site.

With my new schedule to judge, I’ve been focusing on quick and easy, and these wontons can’t get much simpler! While I love making anko from scratch, when I’m in a pinch pre-made canned anko is almost as good, and helps me speed things along. The most time consuming part of this recipe is the frying, but definitely worth it to get the best taste. Although you are welcome to bake them in the oven for a lighter variation.

Usually I love using square wonton skins, since when folding they make for a more visually appealing shape, but round wrappers are great as well. You can fold them over and make half moons instead, it’s really up to you. For some added flavor, you can even try mixing in a dash of cinnamon to the anko!

Recipe – Crispy Azuki Bean Wontons:

– Set aside a small bowl of water and unwrap the wonton skins but keep covered so they won’t dry out. Lay a wonton wrapper on the cutting board and place a spoonful of anko in the middle. Dip your finger into the water and wet the edges of the wonton.

– Bring the four corners of the wonton skin together to make an envelope shape.

– Press the dampened edges of the wonton together, sealing the seams. If it doesn’t stick, add a little more water and press together gently. Repeat with the remaining wonton skins.

– Place a small pot with just enough oil to cover the wontons over medium heat and bring the oil to 350 degrees. Once hot, place a few wontons in at at time to fry. Fry for about 5 minutes until the outside is golden brown.

– Once browned, remove from the pot with a slotted spoon and place on paper towels to drain excess oil.